I made you this cake to celebrate!
Iron Chef Shellie turns 2 today!
And because I am an absolute idiot...or the interweb/computer is, I lost the first draft of this post, and I'm having to type it for the 2nd time. It only seems fitting doesn't it.
It doesn't help that I've left half my files and the recipe at another location, and I'm having to get Dad to send them through to me, whilst rummaging through my things (thanks Dad and Mum for you help!!)
Learning more and more about food has thought me to appreciate new flavours. I rediscovered that mushrooms aren't as bad as I thought they were, olives can be quite alright if you chop them up into tiny tiny pieces and mix them with the right ingreidents, and that people will love you for life if you feed them something nice.
Anyways, this cake is really quite delicious if I may say so myself. But you know, anything with hazelnuts is bound to be delicious; nutella, fererro rocher, frangelico, hazelnuts.... the list goes on. The cake is very moist, most likely thanks to the sour cream, and the juicy raspberries. Perfect for an afternoon tea on a lazy Sunday afternoon.
Raspberry Hazelnut Cake
Australian Women's Weekly
Get your hands on:
250g butter, softened
2 cups (440g) caster sugar
1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1 cup (110g) hazelnut meal
2/3 cup (160g) sour cream
300g fresh or frozen raspberries
Serve it with: Mascarpone Cream1 cup (250g) mascarpone
1/4 cupe (40g) icing sugar
2 tablespoons hazelnut-flavoured liquer (Frangelico)
1/2 cup (120g) sour cream
1/2 cup (70g) roasted hazelnuts, chopped finely
1. Preheat oven to moderate (180°C / 160°C fan-forced). Grease deep 22cm-round cake pan; line base and side with baking paper.
2. Beat butter and sugar in medium bowl with electric mixer until light and fluffy; add eggs, one at a time, beating until just combined between additions. (Mixture will curdle at this stage, but will come together later.)
3. Transfer mixture to large bowl; stir in sifted flours, hazelnut meal, sour cream and raspberries. Spread mixture into pan.
4. Bake about 1.5 hours. Stand cake in pan for 10 minutes; turn, top-side up, onto wire rack to cool.
5. Meanwhile, make mascarpone cream: combine mascarpone, icing sugar, liqueur and sour cream in medium bowl. Stir until smooth; stir in nuts.
6. Place cold cake on serving plate. Spread cake all over with mascarpone cream.
Tip: If using frozen raspberries, don't thaw them; frozen berries are less likely to "bleed" into the cake mixture.